INSPECTION REPORT Health Protection ABAN-AQQSL2

PREMISES NAME King Do Restaurant		Tel: (604) 582-6911 Fax:
PREMISES ADDRESS 13922 104th Ave Surrey, BC V3T 1X2		INSPECTION DATE August 30, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zheng Tian Zhong		NEXT INSPECTION DATE September 06, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At time of inspection it was observed that an employee was washing a re-usable food grade container in the kitchen hand sink. The employee was using a cloth to wash the container and then, without sanitizing, stacked the container on top of other containers on the prep table for use again. Corrective Action(s): - Dishware is NOT to be washed in the hand sink. The hand sink is solely used to wash hands. - Place container in dishwasher for adequate washing, rinsing and sanitizing before re-use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station at server station lacked paper towels and liquid soap. Corrective Action(s): Place paper towels and liquid soap in the dispensers to ensure hand washing station is fully equipped for proper hand washing. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): At time of inspection it was observed that an employee rinsed their hands in the 3-compartment sink without soap. In addition, the hands were rinsed right on top of frozen food that was thawing. Corrective Action(s): Immediately wash hands in the designated hand washing station. Hands must be washed in the following manner: 1. Rinse hands under warm water. 2. Apply liquid soap to hands from a dispenser. 3. Lather soap for 20-30 seconds (be sure to lather palms, back of hands, between fingers, wrists and under nails). 4. Rinse hands under warm water with hands pointed towards the drain. 5. Dry hands with paper towels from a dispenser. 6. Turn off taps using paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meats were being thawed in the 3-compartment sink. Meats were directly touching the sink and there was no running cold water, nor any water in the sink. Corrective Action(s): Immediately use one of the following methods to thaw frozen foods properly: 1. In the cooler with temperature maintained at or below 4 degrees Celsius. 2. Under cold running water (foods must be in a bus bin or container). 3. In the microwave. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen door mesh is loose on bottom and on side of door. Corrective Action(s): Replace or repair screen door mesh to ensure it is secure to prevent pest entry. To be corrected by September 6, 2017. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premises requires improvement, especially in the following areas: - Under equipment - Fan covers in walk-in cooler - Dry storage areas - Shelving throughout kitchen - Behind chest freezers - Hard to reach areas Corrective Action(s): Clean all the areas listed above. To be corrected by September 6, 2017. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Liquid soap dispenser for hand sink at server station is coming off of the wall. Corrective Action(s): Secure liquid soap dispenser to wall at server station hand sink. To be corrected by September 6, 2017. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine Inspection: - Hand washing station in kitchen fully equipped with liquid soap, paper towels and hot/cold running water. - Low temperature dishwasher sanitizing with 100 ppm chlorine. - Chlorine (bleach) sanitizer in bucket = 200 ppm. - All temperatures met health requirements: Coolers maintained at or below 4 degrees Celsius. Freezers maintained at or below -18 degrees Celsius. Hot holding for rice maintained above 60 degrees Celsius. - Generally most foods were covered in coolers and freezers with a food-grade cover. Ensure that all foods are covered with a food-grade cover. - Good separation of raw foods from ready-to-eat foods was observed. - Ice machine not in use. - No signs of rodent activity at the time of inspection. REMINDER: - Dishware must be washed, rinsed and sanitized in the dishwasher NOT in the hand sink. - Remove all dirty cloths from kitchen. - Frozen foods can be thawed in any of the following methods: In the cooler at a temperature maintained at or below 4 degrees Celsius. Under cold running water. In the microwave. - Foods must be cooled down in the following manner: 1. From 60 degrees Celsius to 20 degrees Celsius within 2 hours (using an ice wand, ice water bath and/or separate food into shallow, metal pans), then 2. From 20 degrees Celsius to 4 degrees Celsius within the next 4 hours (in a cooler at or below 4 degrees Celsius).